Pasta Seafood

Linguine Thai Prawn Balls

Linguine Thai Prawn Balls
  • 1 pkt (375grams) Plain Linguini
  • 200g green King Prawns pealed and chopped
  • 80g bean shoots
  • 1 bunch Coriander. Leaves and roots, roughly chopped
  • 1 bunch Basil, roughly chopped
  • 50g peanuts, roughly chopped
  • 1 tbsp grated ginger
  • 2 Kaffir lime leaves finely sliced
  • 4tbsp seafood curry paste
  • 3 free range eggs
  • 150g rice flour
  • Vegetable Oil for deep frying
  1. Cook Plain Linguine in salted, boiling water until al dente, then drain. Place linguine in a large Mixing bowl. Add prawns, bean shoots, coriander, basil, peanuts, ginger, lime leaves, curry paste and eggs.
  2. Mix well using hands. Add rice flour in three stages, mixing thoroughly each time before adding more flour. Heat oil in deep saucepan to 160 degrees. Form mixture into small balls and deep fry in batches of 6. Gently rotate balls while they are frying. When golden brown and cooked through, drain on absorbent paper. Garnish with coriander leaves and serve with roasted chilli jam as an entrée or as an hor'deurve served with tooth picks and roasted chilli jam dipping sauce.
  3. Note: To add more character to the Thai Prawn Balls you could substitute the plain linguine with Hot Chilli Linguine
Sandra Guzzi is the owner of Australian Food Merchants, a retailer of fine gourmet food online. Sandra & her partner are proud to showcase to the world the best of Australian foods. For more information, visit the website Article Source:


Pasta Poultry

Chicken Tomato Pasta

Chicken Tomato Pasta
This recipe is great for those who are lactose intolerance or who want to limit their dairy intake for any reason.
  • 500g chicken breast, cut into small pieces (1/2" square)
  • ½ cup onion, diced
  • 2 cloves garlic, minced
  • 2 cans (410g) of diced tomato
  • 1½ cup sliced mushrooms
  • ⅓ cup balsamic vinegar
  • 1 tsp. basil
  • 1 tsp. oregano
  • ½ tsp. thyme
  • ½ tsp. rosemary
  • ¼ cup tomato paste
  • cooking spray
  • 3⅓ cup cooked pasta
  1. Spray frypan with nonstick cooking spray. Sauté onion, garlic and mushrooms for approximately 5 minutes over low heat. Add raw chicken pieces. Cook chicken over medium high heat until no longer pink. Once chicken is cooked, add tomatoes, paste, balsamic vinegar, and spices to the mixture. Mix together and simmer over medium low heat for 20 minutes.
  2. Serve with a side of garlic bread and your favourite vegetable.


Beef Pasta

Spaghetti Bolognaise

Spaghetti Bolognaise
  • 1 onion
  • 1 carrot
  • 1 celery stick
  • 2 rashers bacon
  • 1 clove garlic
  • 2 tbls oil
  • 500g minced steak
  • 3 tbls tomato paste
  • 1 tsp oregano
  • 2 beef stock cubes
  • 1 cup water
  • 2 tsp worchestershire sauce
  • 1 tbls fruit chutney
  • salt and pepper
  • 375g spaghetti
  • 120g grated cheese
  1. Peel and chop onion and carrot. Slice celery finely.
  2. Chop bacon. Crush garlic.
  3. Heat oil in a large shallow pan, add vegetables and bacon and saute gently until onion is brown.
  4. Add minced steak and stir well until the meat is browned.
  5. Add tomato paste, oregano, beef cubes, water, sauce and chutney. Season.
  6. Mix well and bring to the boil. Reduce heat and simmer uncovered for 30 minutes or until nearly all the liquid is evaporated.
  7. Cook spaghetti in boiling salted water for 20 minutes or until tender.
  8. Drain well and rinse under hot water.
  9. Pile spaghetti on serving plates and spoon sauce over.
  10. Sprinkle with cheese.